Chicken'N' Vegetable Casserole
29
29
Ingredients
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 10 | ounces |
frozen peas & carrots mix
cooked |
|
| ¼ | cup |
pimentos
chopped |
|
| 1 | medium |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | envelope |
mashed potatoes
instant |
* |
| ¼ | teaspoon |
seasoned salt
|
Directions
Melt butter, blend flour, and gradually add chicken broth to make a smooth sauce.
Cook over low heat until thick, stirring constantly.
Add seasoning salt and mushroom soup.
Add peas and carrots, pimentos and onion.
Sauté green pepper in butter; add to mixture.
Pour into greased casserole.
Prepare potatoes according to directions on package.
Top casserole with mashed potatoes using a pastry tube.
Bake at 400? for 20 minutes.
Nutrition Facts
Serving Size 74g (2.6 oz)Amount per Serving
Calories 10860% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 19mg
6%
Sodium 225mg
9%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
4%
Sugars g
Protein
4g
Vitamin A 22%
•
Vitamin C 17%
Calcium 1%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
